Ceviche with Two Hot Mamas Salsa Roja (2)
with Two Hot Mama’s Mambo Combo Salsa

 (Party of 4)


4 – Tilapia Fillets (large diced)
1 – Bunch Cilantro (chopped)
2 – Red Cherry Tomatoes (finely chopped)
2 – Large Avocados (small diced/sliced)
6-8 – Fresh Lime Juice
¼ – Small Cucumber (small diced)
8 – White Corn Tortillas (chips)
1 – Cup Canola Oil
1 – Serrano Pepper
½ – Tsp. Kosher Salt
½ – Black Coarse Pepper
4 oz – Two Hot Mama’s Mambo Combo Salsa


1.  Remove 90% of the stem, wash, rinse and set aside the Cilantro bunch to drain on a paper towel;
2.  Cut Tilapia into bite size pieces and place in to a medium size mixing bowl;
3.  Cut in half and squeeze the juice of approximately 6-8 large Limes over the Tilapia or until completely submerged;
4.  Chop Tomatoes, Cucumber, and Serrano Pepper and add to mixing bowl with Tilapia and gently stir, then cover and refrigerate;
5.  Add Canola Oil to a frying pan on medium to medium-high heat;
6.  Cut in to fourths White Corn Tortillas and fry until crispy “tostada” on both sides, remove and place on a paper towel to drain excess oil;
7.  Finely chop Cilantro leaves;
8.  Small dice 1 Avocado;
9.  After a minimum of 15 minutes and up to 1 hour of marinating in refrigeration, remove Tilapia and add Cilantro and diced Avocado gently stir;
10.  Season to liking with Salt and Pepper;
11.  Plate with Two Hot Mama’s Mambo Combo Salsa, tostadas and sliced Avocados and enjoy !


*  Depending on your likeness, the Ceviche can be marinated from 15 minutes to 1 hour.
*  Roll your fresh limes around on the countertop to help break the pulp inside prior to slicing in half.